Seafood Okra Gumbo

We've tried a few different gumbo recipes and this one is probably my favorite. My wife is a pescatarian so no modifications are necessary. If you can't find fish stock, chicken stock can be substituted, but its definitely not quite as good. The filè powder is also optional if you can't find it. It does help to thicken the gumbo though, and this gumbo is a little thinner to begin with since it doesn't use a roux.

Prep. Time: 1 hr.
Cooking Time: 1 hr.


Ingredients:

1/4 cup Vegetable Oil
2 lbs Okra
1 Medium Onion Diced
1 cup Celery Diced
1 Green Pepper Diced
14.5 oz can Diced Tomatoes
2 cloves Garlic
3 Bay Leaves
2 tsp Paprika
1 tsp Salt
1 tsp Cayenne
1 Tbsp Black Pepper
1 Tbsp Oregano
1 Tbsp Thyme
2 tsp Filè Powder
1/2 lb Cod
8 cups Fish Stock
1/2 lb Shrimp
1 lb Crawfish Tails
1/2 lb Lump Crabmeat
1/2 cup Green Onions
Dash Hot Sauce


Directions:

Cut the caps and tips off of the okra and slice into approximately 1/4 inch thick slices.

Heat the vegetable oil in a large pot, then add the okra along with the cayenne and salt.

Fry the okra, stirring constantly, for 10-12 mins.

Add the Onion, Celery, Green Pepper, Garlic and Tomatoes, along with a dash of Cayenne and cook for 15-20 mins.

Add the Cod and cook for 2 mins.

Add the Fish Stock, Bay Leaves, Paprika, Black Pepper, Oregano and Thyme and bring to a boil.

Simmer for 15 mins.

Add the Shrimp, Crawfish and Crab Meat and cook for 5 mins. or until shrimp are done.

Add in the Green Onions, a Dash of Hot Sauce and the Filè Powder.

Serve over rice.